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Image of baked churros on parchment paper

Baked Churros

Course Dessert, Snack
Cuisine Mexican, Mexican American
Keyword churros, cinnamon
Author Chef Maria Cummins


  • Sauce Pan
  • Bowl
  • Wooden Spatula
  • Piping bag
  • Baking sheet
  • Parchment paper
  • Ateco decorator tip #867 (optional)


  • 2 tbsp light brown sugar packed
  • ½ tsp salt
  • ⅓  cup unsalted butter
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup sugar
  • 1 tsp ground cinnamon (or to taste)


  • Preheat oven to 425°F.
  • Cover two baking sheets with parchment paper; set aside.
  • In a medium saucepan, stir together 1 cup water, brown sugar and salt.
  • Add butter and place over medium-high heat.
  • Heat until butter is melted and mixture starts to boil.
  • Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix and mash with a wooden spoon until no streaks of flour can be seen.
  • In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough ball in the saucepan.
  • Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and the mixture has the appearance of mashed potatoes.
  • Transfer dough to a piping bag fitted with Ateco decorator tip #867. You could also pipe the dough in a zip-top bag with the corner snipped to make churros with no ridges.
  • Pipe dough into long, thin lengths on the parchment-covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip (Image 1). Leave about 2 inches of space between the churros.
  • Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly.
  • Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425°F  before putting in the next pan.
  • Combine sugar and cinnamon and pour onto a long dish.
  • Roll churros in mixture. Serve.


Note: Make in groups, 2 piping bags.
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